Stir-Fried Egg Whites with Poached Pigeon Egg and Crab Claw

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Preparation info

  • Serves

    1

    • Difficulty

      Medium

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This is an elegant intepretation of a dish called sai pang xie, which translates to ‘almost better than crab‘—a popular stir-fry of egg whites and crab meat. Instead of serving the dish in a messy heap on a family-size food platter, as Chinese restaurants are wont to do, we serve the ingredients separately in individual portions. By not combining the ingredients together in a stir-fry, the delicate simplicity of stir-fried egg whites and poached pigeon egg and the fresh crustacean tang of crab shine through while complementing each other.

Ingredients

    Method